This easy mango cauliflower curry recipe is easy, fast, and super flavorful. Best part? The curry is only 5 ingredients! What more could you ask for in a vegan dinner recipe?
When I saw ripe Ataulfo mangoes on sale at my local store, I bought them up! At first, I wanted to make a mango avocado salsa, but then I didn’t use them fast enough so they were a bit too ripe for salsa.
I opted for this absolutely gorgeous and easy mango cauliflower curry recipe. This vegan dinner recipe is a great way to use up those extra ripe mangoes you have this summer.
The best part of this meal? Five ingredients and five ingredients only for the curry sauce!
Here are the core ingredients that you’ll need (not including water, oil, salt, or pepper):
- 1 yellow onion
- 3” piece of ginger
- Garam masala or your favorite Indian curry powder
- 3 ripe Ataulfo mangoes or 2 red mangoes (about 1.5 pounds before being peeled and seeded)
- 1 head cauliflower
Want it spicy? Add in a few minced Thai chili peppers or add a generous shake of cayenne powder with the curry powder! I love Golden Curry Spice Blend by Spicemode!
What I love about this easy mango cauliflower curry recipe is that the mangoes make it quite rich, so you don’t even need coconut milk in it! You can add it if you like a creamier curry, but I thought it was delicious without!
How to make this recipe:
The only special equipment you’ll need for this recipe is a food processor. Don’t have one? No problem. Simply mince the ginger and small-dice the mango instead. It’ll be a chunkier curry, but nothing wrong with that!
First, cook the aromatics. Start with the onion and cook until it’s translucent. Then, add the minced ginger and Thai chili peppers (if using) and cook an additional minute or two. From there, add the cauliflower and cook until it begins to brown around the edges. Season it liberally with salt and pepper.
Next, add the garam masala or curry powder and toss to coat in the spices. Cook for 1 minute until fragrant.
Finish it off by adding the mango purée and 3 cups of water. Bring it to a boil and then reduce heat and simmer for 30 minutes or until the cauliflower is tender. That’s it!
Serve this up with some basmati rice and you’ll be in food heaven!
Looking for more spicy recipes? Check my archives!
Easy Mango Cauliflower Curry Recipe
- Wide pot
- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 3” piece of ginger peeled
- 3–4 Thai chili peppers trimmed, optional
- 1½ tablespoons Indian curry powder or garam masala
- 3 ripe Ataulfo mangoes or 2 red mangoes peeled and seeded
- 1 head cauliflower cored and cut into florets
- 3 cups water
- Salt and pepper to taste
For serving (optional):
- Freshly minced cilantro
- Cooked basmati rice
Prepare the ginger and mangoes:
- Place the peeled ginger in a food processor. If using Thai chili peppers, add them to the food processor. Pulse until minced. Scrape the ginger and peppers from the processor and transfer to a bowl. It doesn’t need to be perfectly cleaned out!
- Add the mango to the food processor and pulse until completely blended. Set aside.
Cook the aromatics:
- Heat the oil in a wide pot over medium-high heat. Add the diced onion and cook until it’s translucent about 5–6 minutes. Then, add the minced ginger and Thai chili peppers (if using) and cook an additional minute or two.
Cook the cauliflower:
- Add the cauliflower to the aromatics and cook until it begins to brown around the edges, about 6–7 minutes. Season it liberally with salt and pepper.
- Add the garam masala or curry powder and toss to coat the cauliflower in the spices. Cook for 1 minute until fragrant.
Simmer the curry:
- Add the mango purée and 3 cups of water. Bring it to a boil and then reduce heat and simmer for 30 minutes or until the cauliflower is tender. Taste and season with salt and pepper.
- Serve the mango cauliflower curry with cooked basmati rice and freshly minced cilantro, if you like. Enjoy!